Thanksgiving Slaw

Prep time 15 minutes             Serves 8

FOR THE DRESSING:

• 1/3 cup vegetable or olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 4 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• ½ med red onion, finely chopped

FOR THE SALAD:

• 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
• 3/4 cup toasted, sliced almonds
• 3/4 cup dried cranberries
• 2/3 cup coarsely chopped flat-leaf parsley leaves
• Kosher salt
• Freshly ground black pepper                                                                         

MAKE THE DRESSING:

1. Whisk 1/3 cup vegetable oil, 1/4 cup apple cider vinegar, 2 tablespoons maple syrup, 4 teaspoons Dijon mustard, and 1/2 teaspoon kosher salt together in a large bowl. Stir in 1/2 finely chopped medium red onion and let sit for at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

MAKE THE SALAD:

1. Cut 1 small green cabbage into 8 wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred (about 10 cups).
2. Add the shredded cabbage, 3/4 cup toasted, sliced almonds, 3/4 cup dried cranberries, and 2/3 cup coarsely chopped fresh parsley leaves to the dressing. Toss to combine. Taste and season with kosher salt and black pepper as needed.

Half recipe: To make half the amount of slaw, use the following amounts:
Dressing: 3 tablespoons vegetable oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt, 1/4 small red onion, finely chopped
Salad: 1 (about 14-ounce) bag shredded green cabbage or coleslaw mix, 1/3 cup EACH toasted sliced almonds, dried cranberries, and coarsely chopped fresh Italian parsley leaves